View Chez Fonfon's Restaurant Profile

La Petite Cuisine
Tapenade and goat cheese tartine 7.75
Steak tartare  13.75
Charcuterie platter  17.50
Grilled and cured sausages with radishes and céleri root  7.75
Country pâté with pork, ham, foie gras and pistachios  12.75
Provençal baked tomato and zucchini with rice and persillade  9.00
Escargots with parsley and shallot butter  8.75
Heirloom tomato salad with basil, olives and L’Abbaye de Bel’loc  10.95
Salade Fonfon—frisée, cress, rocket and walnuts with bleu de causses 7.75
Fried green tomatoes with arugula, avocado and goat cheese  9.50
Potato cake with gravlax, beets and horseradish 12.50
Soupe du jour   7.50
 
Les Grands Plats
Moules et frites—à la marinière  15.75
Shrimp and avocado salad with sauce rémoulade  14.75
Turkey sandwich with caramelized onions, arugula and blue cheese  9.95
Croque Monsieur—French “ham & cheese” with pommes frites  9.50
Croque Madame—griddled ham and comté with fried egg and pommes frites  10.95 
Omelette with zucchini, basil and red onion marmalade  14.95
Hamburger Fonfon with comté and pommes frites  10.50
Trout with brown butter, capers and brabant potatoes  16.25
Chicken paillard with oven dried tomato, arugula and avocado 14.50
Pork scaloppine with arugula, marinated potatoes and mustard sauce  17.50
Pan roasted salmon with corn, lardons, basil and tomato 18.50
Steak frites—grilled ribeye with pommes frites, a small salad
            and salsa verde or basil peppercorn butter  25.95
Lunch special— soup and half of a turkey sandwich  10.00
 
Spécialité du jour
Lundi          Fermé
Mardi         Pork shoulder and belly “sous vide” with grilled peaches   19.50
Mercredi    Lobster “BLT”  21.95
Jeudi          Crabcake with fines herbes  M.P.
Vendredi    Grilled fish with ratatouille and aїoli  M.P.
 
Chaque jour:  simple grilled fish with sauce gribiche,
                     or  beurre blanc,
                       or  field pea, cucumber and sweet pepper relish M.P.
 
 Garniture
 haricots vert & shallots  4.25
 pommes frites  4.25         brabant potatoes 4.25                 
 tomatoes & cucumbers   4.25          zucchini & persillade   4.25
                     
 
Fromages
Bleu de Causses (cow)     Valençay (goat)
L’Abbaye de Bel’loc (sheep)   Comté (cow)
Belle Chèvre (goat)    Thomasville Tomme (cow) 
taste of three  10.25         
 
 
Desserts
Coconut cake  *  Peach walnut cake
Fruit tart *  Chocolate pot de crème      
Peaches in red wine  *  Caramel nut tart 7.50


Lunch Served: Tuesday—Friday 11:00 a.m. - 10:00 p.m.
Dinner Served: Tuesday—Saturday 5:00 p.m. - 10:00 p.m.
Closed Sunday—Monday

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